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Tomato Sauce: Sauté the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens. Casserole: Preheat oven to 350ºF.  Grease a 13x9 inch pan. Layer 1/2 the tomato sauce, 1/2 the lasagna noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additional Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting. Serves 8